Hi Liza!!!
> Gregg:
> << it's made from Black Ripe Olives instead of Green Unripe Olives like most
> Olive Oil. >>
>
> Are you sure about the colors indicating ripeness? I may be wrong - but I
> could swear that I remember that 25 years ago, when we lived next door to a
> huge olive grove, some of the varieties were green and stayed green even when
> ripe. I could be wrong, though. I do remembering trying to pickle them the
> same way I pickled cukes and other vegetables, and I couldn't seem to get them
> to soften up.
Yes, I'm pretty sure. But just to double-check I went to Microsoft
Encarta '95 - I haven't upgraded for 3 years as you can see :) - and I
found the following about Olives:
-----
Olive -
Olive, common name for a plant family (see FIGWORT), and for its
representative genus, and for the fruit of the olive tree. The family
contains about 900 species, placed in 24 genera. It comprises a small
group of woody flowering plants, of almost cosmopolitan distribution,
that contains several plants of horticultural and economic importance.
In addition to the olive, familiar members of the family include ash,
lilac, privet, jasmine, forsythia, and the fringe tree.
Most members of this family of dicots are shrubs or small trees,
although a few are climbers. Nearly all have opposite leaves, which may
be simple, as in lilacs and forsythias, or compound (composed of several
separate leaflets), as in ashes. Flower structure is rather uniform in
the family, but some variation occurs. Typically, flowers have four
sepals (outer floral whorls) and four petals (inner floral whorls), two
stamens (male flower parts) attached to the inner surface of the petals,
and a single ovary (female flower part), which is superior (borne above
and free from other flower parts). The fruits, which develop from the
ovary after fertilization, vary considerably but usually contain a
single seed. Examples of distinctive fruits include those of the olive,
which are technically drupes (hard seeds surrounded by fleshy material);
those of the ashes, which are indehiscent (remain closed at maturity)
and winged and are technically known as samaras; and those of the
lilacs, which are dry and dehiscent (splitting at maturity).
The olive genus contains about 20 species and is widespread in Eurasia.
A few species produce good timber—for example, the black ironwood, of
southern Africa. The cultivated olive is originally native to the
eastern Mediterranean region but now widely cultivated throughout that
area and in other parts of the world that have Mediterranean-type
climates. The olive is cultivated for its fruits, which yield an edible
oil and are also pickled for eating. Olive oil, which is derived from
fresh, ripe fruits that contain about 20 percent oil, is used in
cooking, in canning, and as a table oil. Olives for eating are picked
either when unripe or when ripe. Unripe olives are green and remain so
during pickling. Ripe olives are dark bluish when fresh and turn
blackish during pickling. The seed, or stone, of the olive is often
removed and the cavity stuffed with spicy materials such as sweet red
pepper. The wood of the cultivated olive, being hard and variegated, is
valued in cabinetry.
Scientific classification: Olives make up the family Oleaceae. The
representative genus is Olea. The black ironwood is classified as Olea
laurifolia and the cultivated olive as Olea europaea.
Contributed by:
Marshall R. Crosby, Ph.D.
Director of Botanical Information Resources, Missouri Botanical Garden.
Adjunct Professor of Biology, Washington University.
"Olive," Microsoft (R) Encarta. Copyright (c) 1994 Microsoft
Corporation. Copyright (c) 1994 Funk & Wagnall's Corporation.
-----
Olive Trees -
The olive tree is cultivated largely for its edible fruit, although
other olive species are grown for their foliage and wood. This species
produces minute white flowers with an immature green, edible fruit that
turns bluish or purplish when ripe. Both the immature and ripe fruit can
be quite acidic and must be properly prepared for human consumption. Oil
is extracted from the fruit and used for cooking and other purposes.
G.I. Bernard, Oxford Scientific Films
-----
So I trust that answers all of your questions and now we all know for
sure - Well only if we Trust these Guys - the Green Olives are Unripe
and Black (Dark Bluish) Olives are Ripe.
The Olive Oil I got is so Yummy and also it's a Beautiful Golden-Yellow
Honey-Chamomile-Butter Color and I'm sure you'll like it especially if
you like Olive Oil in general.
E-Mail me if you would like to go in on this Order and I'll give you my
number and we can talk. A few people from the List have Replied and
some people I know from outside the Lists and Time Is Running Out!!!
Anyway, thanks for your Reply because now I know more about Olives and
Olive Oil myself and everybody who reads this will too!!! - Thanks
Again!!! - :)
> Love Liza
Love Me Too!!! - :)
- Take Care!!!
- Gregg!!!
P.S. I really like you E-Mail Address and I was wondering if you could
use it on the list so we could now know you more as you when looking for
your Post. Right now we see you as:
LIFE F0RCE <[log in to unmask]> and yet you end your Posts with
[log in to unmask] (Liza May)
Which looks better and so could you Post to the List like:
Liza May <[log in to unmask]> or at least
Life Force <[log in to unmask]> because it would look so much better.
I noticed that it's just you and Aaron who do this here but noticed that
just about ALL AOL Members do this because I guess that's how their
Systems get set up by Default on AOL. It's really easy to change that
in your Preferences and/or Options area which is listed as Identity on
Netscape Communicator 4.05 and probably something similar on your System
- Thanks Again!!!
P.P.S. Same goes for you Aaron if you happen to read this as well!!! -
:)!!!
- Thanks Again!!!
- Gregg!!!
|
